How to Roast Butternut Squash
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt & pepper, to taste
Instructions
- Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Option to place the whole squash on the baking rack while the oven preheats (up to 5 minutes). Remove and let the squash cool. (Optional – if you have very sharp knives, you may find you can skip this step.)
- Peel the squash: Using a large sharp knife and sturdy cutting board, trim the ends of the squash and peel the hard skin using a Y-peeler, going around twice.
- Scoop Seeds: Use a medium cookie scoop (or sharper edged spoon) to remove seeds from the squash.
- Cut into cubes: Cut the squash in half, lengthwise. Then slice crosswise into 1″ slices, then again into 1″ cubes.
- Roast: Transfer butternut squash cubes to lined baking sheet, drizzle with oil and desired seasonings and roast for 25-30 minutes, or until squash is tender when poked. If you’d like more browning, you can use a convection setting if your oven has that. Or broil for 3 minutes for more caramelizing.
Notes
Seasoning suggestions in post above recipe card.
Keywords: butternut squash recipes, roasted butternut squash
Find it online: https://www.fitmittenkitchen.com/how-to-roast-butternut-squash/